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Vitamin B6 and niacin in potatoes. Retention after storage and cooking.
J Am Diet Assoc. 1963 Jan;42:42-5.
J Am Diet Assoc. 1963.
PMID: 13941050
No abstract available.
Dehydrated and canned potatoes. Thiamine and biologically active ascorbic acid.
HANNING F, MUDAMBI SR.
HANNING F, et al.
J Am Diet Assoc. 1962 Mar;40:211-3.
J Am Diet Assoc. 1962.
PMID: 13904392
No abstract available.
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Effect of sulphiting on potatoes. Acceptability, and thiamine and ascorbic acid content.
MUDAMBI SR, HANNING F.
MUDAMBI SR, et al.
J Am Diet Assoc. 1962 Mar;40:214-7.
J Am Diet Assoc. 1962.
PMID: 14476828
No abstract available.
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Effect of cooking on the folic acid content of eggs.
HANNING F, MITTS ML.
HANNING F, et al.
J Am Diet Assoc. 1949 Mar;25(3):226-8.
J Am Diet Assoc. 1949.
PMID: 18124025
No abstract available.
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Thiamine retention in the baking of muffins and biscuits.
ARNY EB, HANNING F.
ARNY EB, et al.
J Am Diet Assoc. 1947 Aug;23(8):690-2.
J Am Diet Assoc. 1947.
PMID: 20253342
No abstract available.
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Stability of riboflavin in eggs to cooking and to light.
HANNING F, SCHICK BA, SEIM HJ.
HANNING F, et al.
Food Res. 1949 May-Jun;14(3):203-8. doi: 10.1111/j.1365-2621.1949.tb16224.x.
Food Res. 1949.
PMID: 18145180
No abstract available.
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